Bacon Macaroni and Cheese

I love bacon AND macaroni and cheese, but when pair of good friends suggested that I combine them I have to admit I was skeptical. Boy was I wrong–one bite of their delicious mac and cheese and I was hooked! They kindly shared the recipe with me, and today I am sharing it with you all. This recipe is seriously good, and I probably make it about once a month. I actually had to stop work on this post to have lunch because the picture of the finished dish was making me massively hungry. Enjoy!


Bacon Macaroni and Cheese

Adapted from: Food Network & Kayla and Alex

Bacon Mac and Cheese

Ingredients (* see note below):

Approximately 6 slices of bacon

*1 tablespoon Kosher salt (optional)

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

*8 tablespoons (1 stick) butter, divided

1/2 cup all-purpose flour

4 cups Gruyere (or whatever cheese you desire), grated,

2 cups extra-sharp Cheddar, grated

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

*1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)


Preheat the oven to 375 degrees F.

Cook bacon in a large skillet until browned and crispy. Remove the bacon from the skillet and let cool. Once bacon is cool enough to touch, crumble into pieces by hand.

Drizzle oil into a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it.

In a separate large pot, melt 6 tablespoons of butter and then add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere (or desired cheese), Cheddar, bacon, salt (optional), pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Note: if you are using store-bought bread crumbs, skip this step. Otherwise, melt the remaining 2 tablespoons of butter and combine with the fresh bread crumbs.

Sprinkle the breadcrumbs on top of the macaroni and cheese.

Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


1) I’m lazy and don’t use fresh bread crumbs. I merely use enough of the store-bought kind to cover the top of the mac and cheese and call it good!

2) If you use store bought bread crumbs, you only need 6 tablespoons of butter.

3) I’ve never used the salt. It’s delicious without it!



5 Comments (+add yours?)

  1. Arielle
    Nov 24, 2014 @ 14:25:33

    Oh wow it looks so amazing ❤


  2. momssmallvictories
    Nov 25, 2014 @ 06:16:57

    Yum this sounds fantastic. Pinning for later.


  3. Trackback: November and December 2014 Recap | Ex Libris

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